These Blackened Catfish Po’ Boys are a bold, flavorful take on a Louisiana classic. Spiced catfish fillets are pan-seared until perfectly blackened, then layered onto toasted French bread with crisp lettuce, fresh tomato, and a zesty homemade Creole mayo. With just the right balance of heat and tang, this sandwich is quick to make and full of Gulf Coast flavor. Perfect for lunch, dinner, or any time you’re craving a true New Orleans-style po’ boy with a spicy twist.
Blackened Catfish Po' Boys
Makes 4
Ingredients
- ½ cup mayonnaise
- 1 tablespoon chopped fresh parsley
- 1 tablespoon Creole seasoning
- 1 tablespoon sweet pickle relish
- 2 teaspoons red wine vinegar
- 1 teaspoon hot sauce
- 2 tablespoons vegetable oil
- 4 (4-ounce) catfish fillets, skinned
- 1 tablespoon blackened seasoning*
- Toasted French bread, green leaf lettuce, and sliced tomato, to serve
Instructions
- In a small bowl, stir together mayonnaise, parsley, Creole seasoning, relish, vinegar, and hot sauce. Cover and refrigerate until ready to use.
- In a large skillet, heat oil over medium-high heat.
- Sprinkle catfish with blackened seasoning. Add to skillet; cook, turning once, until firm to the touch, 2 to 3 minutes per side.
- Spread mayonnaise mixture onto cut sides of bread. Top with lettuce, tomato, and catfish. Serve immediately.
Notes
*We used Zatarain’s Blackened Seasoning.
